2 c. unsifted all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsp. butter
1/2 c. dark seedless raisins
3/4 c. buttermilk

Preheat oven to 375 degrees. Lightly grease a small cookie sheet.

In large bowl, combine flour, sugar, baking powder, soda and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. With fork, stir in raisins. Add 3/4 cup buttermilk; stir only until dry ingredients are moistened. (Add more buttermilk, if needed, to make a soft dough.) Turn dough out on lightly floured surface. Knead gently until smooth - about 1 minute. Shape into a ball.

Place on prepared cookie sheet; flatten into a 6 inch circle. (Dough will be about 1 1/2 inch thick.) With a sharp knife, cut 1/4 inch deep X or cross on top of dough. Bake 30 to 40 minutes, or until top is golden and loaf sounds hollow when tapped. Remove to wire rack to cool slightly. Serve warm. Makes 1 loaf (14 slices).